Red Velvet Whoopie Cookie

[vc_row][vc_column][vc_column_text]

INGREDIENT

1 package MAYA Decadence Yellow Cake Mix 520 grams
3 tablespoons cocoa powder
2 tablespoons MAYA All-Purpose Flour
¼ cup vegetable oil
1 piece egg
1-2 teaspoons red gel food color, dilute in 1-2tablespoons water

Cream  Cheese Filling
8 ounces cream cheese, at room temperature
2 tablespoons butter, at room temperature
2 cups confectioners’ sugar, sifted
1 teaspoon vanilla extract
white chocolate, for drizzle
white chocolate chips for topping

PROCEDURE

1. Preheat oven to 350°F / 177°C.  Grease and line cookie sheets with baking paper. Set aside.
2. (K) In a bowl, combine cake mix, cocoa powder and flour. Make a well at the center and put the oil, egg and red food color diluted in water. Using a wooden spoon stir the mixture until well mixed, the batter will become heavy. Put in the refrigerator for at least 10-15 minutes.
3. (K) Scoop out 30-35 grams of red velvet cookie dough and place in a prepared cookie sheet and flatten it using your fingers around 3-inches in diameter.
4. Bake the cookies in the oven for 10-15 minutes or until done.
5. (K) Prepare cream cheese filling by beating cream cheese and butter until soft and fluffy using a mixer. Beat in powdered sugar and vanilla. Keep mixing until smooth.
6. (K) Sandwich a heaping tablespoon of filling between 2 red velvet cookies; repeat with the remaining cookies and filling.
7. Refrigerate for 30 minutes before serving.
8. (K) Drizzle the top with melted white chocolate and white chocolate chips.

YIELD

1 dozen

NOTES

K = Kid friendly tasks[/vc_column_text][/vc_column][/vc_row]